Description
This One Pot Chili Mac and Cheese is the ultimate comfort food mashup, combining the smoky, hearty flavors of chili with the cheesy goodness of macaroni. By cooking the pasta directly in the broth with the beef and beans, the starch thickens the sauce naturally, creating a rich and flavorful meal with minimal cleanup. Loaded with ground beef, two types of beans, and a gooey layer of melted cheddar, this 30-minute meal is a family favorite that satisfies every craving.
Ingredients
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3/4 cup canned white kidney beans (cannellini), drained and rinsed
- 3/4 cup canned red kidney beans, drained and rinsed
- 10 ounces elbow macaroni, uncooked
- 3/4 cup shredded Cheddar cheese
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
Brown the Beef
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook for about 3-5 minutes, crumbling the beef with a spoon, until the meat is browned and the onion is soft. Drain any excess fat.
Add Aromatics
Stir in the minced garlic and cook for about 1 minute until fragrant.
Combine Ingredients
Pour in the chicken broth, diced tomatoes (with their juices), drained white kidney beans, drained red kidney beans, chili powder, and cumin. Season with salt and pepper to taste.
Simmer Pasta
Stir in the uncooked elbow macaroni. Bring the mixture to a rolling boil. Once boiling, cover the pot, reduce the heat to low, and simmer for 13-15 minutes, or until the pasta is tender and cooked through. Tip: Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pot.
Melt Cheese
Remove the pot from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover with the lid again and let it sit for about 2 minutes, or until the cheese has completely melted.
Serve
Garnish with fresh chopped parsley if desired and serve immediately.
Notes
Don’t Drain the Tomatoes: The liquid from the can of tomatoes provides essential acidity and volume for cooking the pasta.
Soupy is Okay: Don’t panic if the mixture looks liquidy when you first add the pasta. As the macaroni cooks, it releases starch which naturally thickens the broth into a hearty sauce.
Cheese Tip: Grate your own cheese from a block if possible. Pre-shredded cheese contains anti-caking agents that can prevent it from melting into that smooth, gooey layer you want.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 450
- Sugar: 4g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 45mg
Keywords: chili mac and cheese, one pot pasta, ground beef recipes, kid friendly dinner, easy weeknight meals, chili mac recipe, 30 minute dinner